It's hard to beat the taste of chicken stock made from scratch. I am not a purist by any means (I keep a few boxes of the store-bought kind on hand when I haven't had time to fill my freezer with the homemade stuff), but when I do have the time you can be sure I am pulling out my largest pot and simmering last night's roast chicken carcass with a slew of aromatics for a flavorful stock to use for soups, risottos, and pan sauces.

My usual recipe — a chicken carcass or mix of bones, onion, carrot, celery, bay leaves, and sprigs of fresh parsley or thyme — has never failed me, but recently I discovered a way to make it even better. Just one more addition can make for a stock that's even richer, more flavorful, and more nutrient-dense. The best part is that you already have this ingredient in your kitchen.

Studies from the last few years have reported that more than 90 percent of Americans have BPA in their systems. It's hard to avoid: We get most of it by eating food that has been in containers made with BPA. It's also apparently possible to pick up BPA through air, dust, and water.

Don't panic. Instead, take a minute to educate yourself about BPA, the dangers of it, and what you can do to protect yourself.

Studies from the last few years have reported that more than 90 percent of Americans have BPA in their systems. It's hard to avoid: We get most of it by eating food that has been in containers made with BPA. It's also apparently possible to pick up BPA through air, dust, and water.

Don't panic. Instead, take a minute to educate yourself about BPA, the dangers of it, and what you can do to protect yourself.

Studies from the last few years have reported that more than 90 percent of Americans have BPA in their systems. It's hard to avoid: We get most of it by eating food that has been in containers made with BPA. It's also apparently possible to pick up BPA through air, dust, and water.

Don't panic. Instead, take a minute to educate yourself about BPA, the dangers of it, and what you can do to protect yourself.

Chicken thighs are a true dinner MVP. They're fattier than lean breasts, which means they're less likely to turn dry with a couple extra minutes on the heat, they are packed with so much flavor, and they're super versatile. From slow-simmered soups to sheet pan suppers, there's nothing this budget-friendly cut can't do.